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Squid water retaining agent as well as preparation method and application thereof

A technology of water retaining agent and squid, which is applied in the direction of preservation of meat/fish with chemicals, preservation of meat/fish through freezing/cooling, etc. It can solve the problems of poor quality, poor safety, juice loss, etc., and achieve low cost and low equipment requirements , the effect of preventing freezing denaturation

Inactive Publication Date: 2015-10-28
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention aims to solve the problem that the squid water-retaining agent in the prior art is poor in safety, which will cause a large amount of juice loss after the squid is thawed, and the problem of poor quality. Juice loss, squid water retention agent to improve the quality of frozen squid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] According to 4% seaweed oligosaccharide, 0.6% sodium caseinate, 2% sodium gluconate, 1.2% sorbitol, 0.4% phytic acid, 2% sucrose ester, 0.2% calcium chloride, and the balance is the mass percentage of water. After weighing each component, firstly dissolve phytic acid in water, then add seaweed oligosaccharide, stir evenly, add sodium caseinate, sodium gluconate, sorbitol, sucrose ester and calcium chloride, and ultrasonically disperse for 4 minutes. Get squid water retaining agent.

Embodiment 2

[0019] According to 5% seaweed oligosaccharide, 1% sodium caseinate, 3% sodium gluconate, 1.5% sorbitol, 0.5% phytic acid, 3% sucrose ester, 0.3% calcium chloride, and the balance is the mass percentage of water. After weighing each component, firstly dissolve phytic acid in water, then add seaweed oligosaccharide, stir evenly, add sodium caseinate, sodium gluconate, sorbitol, sucrose ester and calcium chloride, and ultrasonically disperse for 5 minutes. Get squid water retaining agent.

Embodiment 3

[0021] According to 3% seaweed oligosaccharide, 0.5% sodium caseinate, 1% sodium gluconate, 1% sorbitol, 0.3% phytic acid, 1% sucrose ester, 0.1% calcium chloride, and the balance is the mass percentage of water. After weighing each component, dissolve phytic acid in water first, then add seaweed oligosaccharide, stir well, add sodium caseinate, sodium gluconate, sorbitol, sucrose ester and calcium chloride, and ultrasonically disperse for 3 minutes. Get squid water retaining agent.

[0022] The specific application method of the squid water-retaining agent of the present invention is as follows: soak the cleaned squid in the squid water-retaining agent at 3-7°C for 3-5 hours, the mass ratio of the squid to the squid water-retaining agent is 1:3-5, and drain it Vacuum-packed, quick-frozen below -55°C and then stored in an environment with a temperature below -18°C.

[0023] The squid water-retaining agent of the present invention can effectively prevent squid protein freezing...

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PUM

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Abstract

The invention discloses a squid water retaining agent. The squid water retaining agent consists of the following components in percentage by weight: 3-5% of seaweed oligosaccharide, 0.5-1% of sodium caseinate, 1-3% of sodium gluconate, 1-1.5% of sorbitol, 0.3-0.5% of phytic acid, 1-3% of sucrose ester, and 0.1-0.3% of calcium chloride, with the balance being water. According to the squid water retaining agent disclosed by the invention, the raw materials are easy to obtain, the cost is low, and the squid water retaining agent is safe and environment-friendly. Through the synergistic effect of the components, squid albumen can be effectively prevented from freeze denaturation, the water retention effect is good, the running off of squid unfrozen juice can be reduced, and the freezing quality of squids is improved, so that the squid water retaining agent is worth generation and application in the freezing process of the squids. The invention further discloses a preparation method of the squid water retaining agent, the processing step is simple, requirements for equipment are low, and the maneuverability is high, so that the preparation method is suitable for industrialized production.

Description

technical field [0001] The invention relates to a water-retaining agent, in particular to a squid water-retaining agent and its preparation method and application. Background technique [0002] Squid is rich in a variety of amino acids necessary for the human body, and also rich in flavor substances such as taurine, occarnitine, purine, and nucleotides. It is a nutritional and healthy aquatic product resource with good flavor. At present, the variety of squid products is single and there are few processed products. The widely used storage method is low-temperature freezing preservation. Because squid is greatly affected by the freezing temperature, fish meat protein is prone to freezing denaturation, resulting in tenderness, water holding capacity, and gelation of fish meat. Sexuality and nutritional value, etc. will all deteriorate. [0003] At present, the most commonly used and feasible method to effectively prevent squid protein denaturation is to add water retaining ag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23B4/20A23B4/24
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV